摘要
通过对发生胖袋"现象的袋装榨菜微生物进行分离,得到7株细菌菌株、4株酵母菌菌株.根据反正试验和细菌学鉴定试验,确定了引起榨菜腐败变质的2株细菌菌株:坚强芽孢杆菌和蜡状芽孢杆菌.利用比浊法原理,以细菌在液体培养基中吸光度值的变化作为细菌生长指标,研究坚强芽孢杆菌与蜡状芽孢杆菌的生长曲线、耐温性、耐盐性及耐硝酸盐性.结果表明:坚强芽孢杆菌与蜡状芽孢杆菌的生长速度不同,前者较后者慢,但两者对数生长期持续时间差不多;低温(<10℃)、高盐(>12%)能有效地抑制坚强芽孢杆菌和蜡状芽孢杆菌的生长;亚硝酸盐(0%～0.15%)对坚强芽孢杆菌和蜡状芽孢杆菌的生长没有影响.
Seven bacteria and four microzyme were isolated from mustard tuber （Brassica juncea var. tsatsai） of package expansion. By counterevidence experiments and morphology observation and physiological experiments, two bacteria causing putridity of packaged mustard tuber were identified as Bacillus litmus and Bacillus cereus. According to the principle of turbidimetric method, using the absorbency value of bacteria culturing in liquid medium as the standard of bacteria growth, growing curve, heat-resistance and nitrate-resistance of B. litmus and B. cereus were studied. Results show that the growing speed of B. cereus was quicker than B. firmus, but the logarithmic phase was more or less between them; low-temperature （〈 10 ℃） and high-salt （〉 12%） could restrain growth of the two spoilage microbes effectively; and the nitrite（0%-0. 15% ） had no significant effect on the two spoilage microbes.
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2009年第2期135-140,共6页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
浙江省重大科技攻关资助项目(2004C12041)
关键词
榨菜
腐败菌
分离鉴定
特性
腌菜
mustard tuber
spoilage microbes
isolation and identification
biological features
pickle
作者简介
吴丹（1979-），女，浙江慈溪人．硕士，助理研究员，从事食品加工、食品安全方面的研究Tel：0571-86971165；E—mail：processing@zju．edu．cn
通讯作者：陈健初，男，博士，副教授，从事食品加工、食品安全方面的研究．Tel：0571-86971165；Email：jc@zju．edu.cn
